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Effect of Fenugreek (Trigonella Foenum Graecum L.) on the Textural Characteristics and Microstructure of Vermicelli from Triticum Durum Wheat Semolina
Jyotsna, R. and Indrani, D. and Sai Manohar, R. and Venkateswara Rao, G. (2010) Effect of Fenugreek (Trigonella Foenum Graecum L.) on the Textural Characteristics and Microstructure of Vermicelli from Triticum Durum Wheat Semolina. Journal of Food Processing and Preservation, 35 (3). pp. 320-326.
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Abstract
Studies were carried out on the effect of the substitution of 2.5, 5, 7.5 and 10% fenugreek seed powder on the textural and quality characteristics of vermicelli. The stress value increased from0.03–0.037 N/m2, although the stickiness value decreased from 67–48 g with the increase in fenugreek level, respectively. The data on sensory quality characteristics of vermicelli showed that there was an improvement in appearance and strand quality as fenugreek increased.However, at 10% substitution, the mouthfeel and flavor were affected. Vermicelli with 7.5% fenugreek had the highest overall quality score of 33 out of 40. The surface scanning electron micrographs of the raw and cooked control and vermicelli with 7.5% fenugreek showed that the micrograph of vermicelli containing fenugreek had a somewhat thicker matrix than the control, and starch granules were enveloped in a coating of fenugreek gums.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pasta products, fenugreek, vermicelli, extruded products, quality characteristics |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 Nov 2010 11:51 |
| Last Modified: | 28 Nov 2017 04:29 |
| URI: | http://ir.cftri.res.in/id/eprint/9758 |
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